I am trying to make mung bean sprouts at home, as they are rare to find in a store where I live. After I soak them for 12 hours I place them in a spin dryer basket whose mesh is fine enough to hold ...

I want to cook baked beans, the slowcooker version. I want to make it from dry beans. My question is: what sort of beans will be best for this dish? I need at least 2-3 alternatives, cause I live in ...

What is the amount of caffeine in one single coffee bean, and how much of that caffeine actually drips through when brewed with a regular coffee machine?
Say Starbucks House Blend for example, (the ...

This morning I found a tin of baked beans with a best before date of August 2014. A colleague of mine told me that it's perfectly safe to eat, and that tinned foods never go off.
Can this be true? Do ...

In the US, some Mexican restaurants and taco vans offer a choice of black beans served as a topping for tacos or tortilla salads. The black beans are not mashed, like refried beans, but served whole.
...

I have an old jar of 9 bean soup mix which is basically dried beans. In order to cook them, they must first be softened and according to some prior research a few methods exist, though the most common ...

Occasionally, I go camping and cook beans over a fire inside of the [what I am assuming is tin] can it comes packaged in (after opening the lid). Does heating the metal can release any chemicals in ...

I have a bunch of frozen beans in the freeze and I found out that pouring hot water on them is easier to take them out of their container with a measuring cup. But them I re-freeze them. Is this a bad ...

I have just purchased an expensive espresso coffee machine (American) but the taste isn't nice and strong as I expected. Does it depend on the coffee beans? What characteristics should I look for (in ...

Can milk from beans other than soy be curdled to make a tofu-like product? I know that black beans work, but I am wondering about kidney or pinto for example (or any other). Has anyone experimented on ...

The dish is simple. I usually just boil beans, add sautéed onions and garlic, season with cumin, then eat with steamed rice. I love the flavor as it is.
I have a problem with the texture. If I leave ...

I recently came across some fresh black beans at my local farmer's market. It was the first time I had seen black beans that weren't either canned or dried.
I'm sure the fresh beans will cook faster ...

A few days ago, I started sprouting a batch of lentils. This morning, I took some of the beans, now with 0.5-1 mm shoots growing out of them, tossed them in salt, pepper, and paprika, and spread them ...

I cooked some white beans but they came out kind of crunchy and it seems like every bean had a shell that was loosely attached that made the texture unpleasant.
Here's what I did: Rinsed and drained ...

My wife just harvested our first batch of beans and is wanting to dry them, so that we may use them for cooking goodness. How can we dry the beans once they have been picked?
Most of what I've found ...

I found many Chumus recipes online. The general gist is to cook the chickpeas for a few hours (or let them sit in water for a day, then cook them), grind them, add water/oil/Tehina/lemon juice, and ...

The way I cook beans (always dry, never canned) is A) I soak them the night before, B) boil just the beans for 45 min, and C) then add other ingredients and cook another 1 hr.
Most of the time, and ...

I bought a bag of cocoa beans and it is written "Nut Free" on it. I always thought seeds/beans where the same a nuts except we called them this way because there is more than one in one fruit.
So is ...

I've been messing around pan roasting garbanzo beans recently, and I'm wondering if it's possible to make them creamy in the center and slightly crispy on the outside, like good potato home fries.
I ...

I've been looking at recipes to prepare in bulk and store in mason jars for a few weeks. A company called Honeyville Farms sells a bunch of freeze dried stuff for this purpose, as well as 'quick cook' ...

I'm attempting my first slow-cook today but, of course right after I started it, I read that there's some nasty chemical in uncooked kidney and cannellini beans that can cause vomiting. And apparently ...

If you soak legumes (in this case split chickpeas, aka chana dal), but end up not cooking them when they would be "finished", what is the best way to store them? In water or without? And how long can ...